Risotto ai Funghi Porcini

Risotto ai Funghi Porcini
  • coursePrimo piatto
  • difficultyEasy
  • preparation time45 minutes

At Eataly, we encourage you to cook at home. Donning the apron need not take hours, though – especially with this simple dish by Cascina Belvedere. Located in the northern Italian countryside – where risotto was first made – the Picco family has cultivated rice for over a century. Their quality pre-packaged risotto features rice, mushrooms, and herbs all grown on their land.

Risotto ai Funghi Porcini (Porcini Risotto)
Recipe courtesy of Eataly

Yield: 4 servings

1 package Risotto ai Funghi Porcini
3 ounces Parmigiano Reggiano, grated
Extra virgin olive oil, to taste
1/3 cup dry white wine
Sea salt, to taste

Heat 1 tablespoon of the olive oil in a heavy saucepan, and add the entire risotto package. Sauté over medium-high heat until the rice is fragrant and translucent.

Meanwhile, bring 3 cups of water to a boil.

When the rice is ready, add the white wine, and stir. Add the boiling water, continuing to stir. Cook for 15-17 minutes, always stirring, until the rice is al dente.

Remove the risotto from the heat, and add the grated cheese, a drizzle of extra virgin olive oil, and salt to taste.

Buon appetito!

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